Ruby Chicken Curry
2 portions
390mChicken thighs in a richly spiced sauce with mushrooms and sweet cherry tomatoes.
What you will need
5 oz. Greek Yogurt
1/2 tsp Garam Masala
1 tsp Ground Cumin
1 tsp Chili Powder
1 Lime
1 lb Boneless Skinless Chicken Thighs
CURRY
14 oz. Cherry Tomatoes
5 cloves Garlic
2" Fresh Ginger
1 Tbsp Olive Oil
1 Bay Leaf
1 stick Cinnamon
1/8 tsp Cardamom
8 oz. Sliced Mushrooms
1 cup Heavy Cream
1 Tbsp Butter
Salt
(Nutritional facts 177 calories, 13.09 g fat, 8.37 g carbohydrates, 7.16 g protein, 43 mg cholesterol, 640 mg sodium)How to cook
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Place the greek yogurt in a medium-sized mixing bowl.
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Add the garam masala.
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Add the ground cumin.
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Add the chili powder.
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Squeeze in the juice from a lime.
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Mix well. Add the chicken thighs and toss to coat. Chill and marinate for about 30 minutes.
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Wash and slice the cherry tomatoes in half.
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Peel garlic cloves and chop or grate to a fine paste.
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Peel ginger with a spoon and grate or chop to a fine paste.
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Heat some oil in a large skillet over medium-low heat.
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Stir the crushed garlic into the hot oil.
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Follow the garlic with the grated ginger. Toast for a few seconds, just until the aroma of toasted garlic and ginger hits you.
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Add the bay leaf.
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Add the cinnamon stick.
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Add the cardamom.
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Add the sliced mushrooms. Cook until softened.
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Increase the heat and add the cherry tomatoes.
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Once the tomatoes have cooked down, almost to a sauce, add the cream. Simmer gently while you go on to cook the chicken.
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Heat some oil in a heavy skillet over medium heat.
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Brown the chicken thighs on both sides. The yogurt tends to scorch a little, and stick to the pan, so a cast-iron works well here.
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Remove and discard the cinnamon stick and the bay leaf. Add the sauce to the chicken. Simmer gently for about 15 minutes.
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Stir in the butter.
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Season with salt as needed.
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